Roasted Carrot and Chickpea Salad

Ingredients

• 400 g Carrot, chopped
• 400 g Chickpeas, can, in water, drained and rinsed
• 2 tbsp Oilve oil
• 1 tbsp Smoked paprika powder
• 1 tsp Cumin, ground
• 1/2 tsp Cinnamon, ground
• 50 g Feta
• 50 g Fresh spinach, washed
• 50 g Ruccola, fresh
• 30 g Pomegranate seeds
• 2 tbsp Fresh lemon juice
• 1 g Sea salt flakes
• 1 g Black pepper

Method

1. Preheat the oven to 200°C (400°F).
2. Peel and cut the carrots into sticks. Drain and rinse the chickpeas.
3. In a large bowl, toss the carrots and chickpeas with olive oil, smoked paprika, cumin, and cinnamon. Season with salt and pepper.
4. Spread the carrot and chickpea mixture on a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through, until the carrots are tender and the chickpeas are crispy.
5. In a large salad bowl, mix the roasted carrots and chickpeas with the greens. Add the crumbled feta cheese (if using) and pomegranate seeds.
6. Drizzle with lemon juice and serve immediately.